Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour

Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour

Effects of Lecithin (LC):Calcium carbonate (CaCO3) ratios (0.00:0.50, 0.10:0.40, 0.25:0.25, 0.40:0.10 and 0.50:0.00%w/w) on selected physicochemical properties and sensory acceptability of extruded breakfast cereals made with silkworm (Samia ricini D.) pupae powder and rice flour were investigated....

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Bibliographic Details
Main Authors: Patthama Hirunyophat, Parisut Chalermchaiwat, Nattira On-nom, Witoon Prinyawiwatkul
Other Authors: Kasetsart University
Format: Article
Published: 2022
Subjects:
Agricultural and Biological Sciences
Engineering
Online Access:https://repository.li.mahidol.ac.th/handle/123456789/73165
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Institution: Mahidol University

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https://repository.li.mahidol.ac.th/handle/123456789/73165

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